24 shucked fresh oysters
the juices (liquor) from the oysters
4 servings fettuccine
1 tablespoon olive oil
8 tablespoons (1 stick) butter
½ cup mushroom slices, ¼-inch-thick
6 garlic cloves, minced
2 green onions, chopped
2 tablespoons finely chopped parsley, for garnish
Strain the oyster juices (the “liquor”) into a small bowl to remove the grit. Set the liquor and oyster aside.
Fill a large pot halfway with water and bring it to a boil. Add the fettuccine and cook it according to package directions or until al dente. Drain the fettuccine in a colander or strainer, return it to the empty pot and toss it well with the olive oil.
While preparing the bordelaise sauce, keep the pasta warm in the pot over the lowest possible heat, stirring frequently to prevent it from scorching.
In a large, deep skillet or a Dutch oven over medium heat, melt the butter and sauté the sliced mushrooms for 4 to 5 minutes, or until almost done; they will continue cooking over the next step. Add the oyster liquor, green onion and garlic to the skillet or pot and cook over medium heat until the edges of the oysters just begin to curl, about 3 to 4 minutes. Remove from heat.
To serve, divide the fettuccine among four pasta bowls or large soup bowls. Ladle the oysters and the bordelaise over the pasta. Garnish each serving with chopped parsley. Serve with warm French bread and green salad.
Yields 4-6 servings.
©Kit Wohl The P&J Oyster Cookbook by permission of Pelican Publishing Co.